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Seafood restaurants in US cast a wider net for sustainable fish

They are selling wild and local fish which are not threatened with extinction

Thu, Dec 24, 2015 - 5:50 AM

With the bluefish season at its peak, a few chefs have been hurdling over its bad reputation to prove what a revelation it can be. Dave Pasternack (left), chef at the restaurant Esca in Midtown, shows off his fresh bluefish.

PHOTO: NYT

New York

MICHAEL Chernow doesn't want people to step inside Seamore's, his fish-fixated restaurant on the rim of Little Italy in Manhattan, worrying that they're about to get a heap of science homework dumped onto the table.